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George A. Bilunq^ / ' 

I REPORT 



OF 



The Committee on Food Standards 



OF THE 



Association of Official Agricultural 

Chemists 




OCTOBER, 1907 






Members of the Association of Official Agricultural Chemi^s: 
The Secretary of Agriculture declined to authorize the 
printing in the proceedings of the Association for 1907 of 
the report of your Committee on Food Standards. 

The Committee under^ands that the Secretary, in view 
of the fadt that Congress had dropped the authorization previ- 
ously given to him to establish ^anc ards of purity for food in 
collaboration with this Association, deemed it improper to 
publish an account of the independent acflion of the 
Association on this subjecfl. 

Your Committee has therefore printed this report as 

a separate pamphlet. 

WILLIAM FREAR. 

Chairman. 
State College, Pa. 



,^' 



<^^ ^^ 



Mr. President and Meniherj j^f the Association' 

On behalf of the standing Committee on Food Standards, I beg leave to sub- 
mit the following brief report of the operations of the Committee during the pas't 
Association year : 

At the last annual meeting of the Association, it was pointed out in the Com- 
mittee's report that the language of the act continuing the authorization to the 
Secretary of Agriculture and your Committee was modified by the substitution of 
th? phra?e "to ascertain the purity of" for the phrase "to establish standards of 
purity for," the second clause being unchanged ; namely, that clause giving au- 
thority "to determine what are regarded as adulterations therein." It seemed 
of doubtful legality to attempt the establishing of standards under this authoriza- 
tion, at least so far as such standards might be held to be other than mere bases 
of executive judgment prepared to guide executive action in the enforcement of 
existing laws. It was clear that the power still remained to ascertain the condi- 
tion with respect to purity of the various commodities upon the market and to 
determine what are regarded as adulterations therein, and these powers neces- 
sarily implied the pre-existence of some concept of purity for each of the articles 
under consideration. It was furthermore clear that your Committee and the cor- 
responding Committee of the Association of State and Nation?! Food and Dai'— 
Departments were still authorized to act for their respective Associations in the 
establishment of standards. 

It will be recalled that under the authority which was given him to employ 
in this work the assistance of such other experts as he might deem necessary, 
the Secretary of Agriculture had commissioned representatives of the Committee 
from the Association last named. That Association at its meeting in July, 190ti, 
reduced the number of its Committee on Standards to five, and appointed, as two 
of the number, members of the Committee of the Association of Official Agricul- 
tural Chemists. By this action, the policy of co-operation between the two Com- 
mittees was approved. 

The Secretary of Agriculture having authorized the Committee to hold a 
meeting in Louisville, December, 1906, and commissioned the additional mem- 
bers of the Committee on Standards from the Association of State and National 
Food and Dairy Departments as experts to act with your Committee, a meeting 
was held December G to 15, 1906, chiefly for the purpose of considering the various 
questions that have arisen relative to what are to be regarded as adulterations 
in whisky. Hearings were giiven to the representatives of both straight whisky 
and "blended" whisky interests and to representatives of allied industries, and 
distilleries and blending establishments producing the various types of this com- 
modity and its mixtures with the other spirits were visited for the purpose of 
carefully studying the present conditions of manufacture. 

The Joint Committee was organized by the election of the following officers: 
William Frear, Chairman; Richard Fischer, Vice Chairman, and E. H. Jenkins, 
Secretary. 

It is impracticable to present in detail the arguments pro and con presented 
to the Joint Committee. The questions bearing upon the chemical limits of com- 
position and physical properties were but briefly discussed. The chief matters 
of consideration related to the definitions for v^hisky. new whisky, and blended 
whisky, since these matters have a determining relation to the present practice 
of selling, as whisky, neutral spirits mixed with whisky. It appeared from the 



facts adduced in hearings that, while the practice is probably not very wide- 
spread, some firms are placing upon the market mixtures of straight whiskies that 
differ from one another in age and other qualities. The facts stated, showed 
that ordinary straight whisky aged in oak casks and held in a bonded warehouse 
for four years, costs the manufacturer a much larger sum per gallon than do 
neutral spirit which is simply alcohol diluted with water to proof. Aside from 
the additional cost entailed upon the dealer in straight whiskies by the expense 
of loss during storage in the bonded warehouse, it was stated that the greatest 
care was necessary to purchase high-grade, perfectly sound grains for the whisky 
mash, whereas, owing to the chemical treatments forming a part of the process 
of preparing neutral spirits, it was often possible to use for the latter low-grade 
or even "no-grade" corn. Those who spoke for the "blenders" urged that there 
should be recognized no distinction between whisky and neutral sprit, or at 
least that neutral spirit should be declared to be a "like substance" with whisky. 
In view of the definition for "a blend" which had been incorporated into the 
Food and Drugs Act of June 30, 1906, in support of this plea it was represented 
that for many decades the manufacturers of whisky had been refining their 
product by passing it through wood charcoal, as well as by carefully Hmiting the 
initial distillation processes so that the finished product might contain a less propor- 
tion of fusel oil and other secondary fermentation products. The whisky thus 
refined, it was urged, was a like substance with the neutral spirits now prepared 
by special methods of distillation, filtration through charcoal, treatment with re- 
fining chemicals, etc. Several speakers even went so far as to state that whisky 
is by its derivation a synonym for aqua vitae, and is therefore a generic name 
for all spirits. In support of the likeness between whisky and neutral spirits, it 
was urged that the two substances are comoosed chiefi.v nf alcohol and water, 
that the secondary products present in considerable quantities in whisky, but re- 
moved as far as practicable from neutral spirit, make up too small a fract'on 
of the entire materials to be made the determining factors in establishing the 
likeness or unlikeness between whisky and neutral spirit. It was further urged 
that the manufacturer of straight whiskies endeavors to remove these secondary 
products through the aging process and that neutral spirit from whisky differed 
chiefly because the removal had been more fully accomplished. 

The fact that whisky and neutral spirit differed in color was not to be re- 
garded as a criterion of likeness or unlikeness in view of the fact that the color 
of straight whisky is due to materials dissolved out of the charred oak cask 
during storage, new whisky being colorless. The distinctive flavors of whisky 
and neutral spirit were by some ascribed almost entirely to the dissolved oak 
extract, and were therefore claimed not to afford a basis for a declaration of un- 
likeness, and finally it was alleged that the mixing of neutral spirit with whisky 
was for the purpose of diminishing, "softening, smoothing." the raw, rough 
flavor of newly distilled straight whisky, or even of such whisky when aged two 
or three years. It was furthermore stated that the practice of making so-called 
whisky from neutral spirit alone by the addition of sugar-color and artificially 
prepared esters, beading oils, etc., had almost entirely been dropped, although 
sherry and prune juice (alcoholic extract from prunes) were still employed to 
deepen the tints of mixtures of neutral spirit and straight whisky. 

In reply to the question whether neutral spirit was to be regarded as a 
like substance with whisky and equally so with brandy and rum, practically every 
speaker on behalf of the rectifying interests answered "Yes." 

In several cases the further question was asked whether whisky, rum and 
brandy were "like substances," and again an affirmative reply was given. 

On the other hand, in addition to the argument of cost, above mentioned, 
those who did not favor the recognition of neutral spirit as a like substance with 
whisky urged that neutral spirit was sold at wholesale as "neutral spirit, and 
not under the name of whisky ; furthermore, that when these spirits were held 



for a time in charred oak casks so as to take up from the wood some of tlie 
coloring extractives, the colored products were sold to the retail trade under 
the name of "domestics" and not as whisky; that the use of neutral spirits, 
either colored or uncolored, without the addition of whisky or of artificial 
materials imparting similar flavors and odors v as little known, the persons using 
such beverages being in most localities regarded as abnormal. A number of argu''- 
nients were made regarding the physiological eUects of tne several products, but 
the evidence was too vague to justify a closely drawn conclusion. 

Prior to the conclusion of the hearings, representatives of the National 
Wholesale Liquor Dealers' Association urged that the Joint Committee investi- 
gate carefully the manufacture of rye whiskies as practiced in Pennsylvania and 
Maryland, before the formulation of any conclusion concerning whisky standards. 
The Committee decided that this request should be brought to the attention of 
the Secretary of Agriculture, and that, meanwhile, final action upon the whisky 
standards should be postponed. 

In addition to the subject of whisky standards, a number of other schedules 
and individual standards received consideration at this meeting. Representatives 
of the National Ice Cream Manufacturers' Association urged that the fat stand- 
ards be lowered to 8 per cent , and that eggs, condensed milk, gelatin, and vege- 
table gums be recognized as normal ice cream constituents. After consideration 
of the various statements, it was voted that we advise the Secretary of Agri- 
culture, in respect to demands for changes in the standards for ice cream, that 
the facts in possession of the .Commission do not warrant it in recommending 
a change at this time in the existing standards. 

Hearings were given to representatives of certain meat packing interests on 
the subject of meat extracts and peptones. The attention of the Commission was 
called to the fact that a large fraction of the so-called meat extracts prepared in 
this country is made from bones almost free from meat and that these extracts 
differ from the ordinary meat extracts, as they contain much less of the meat bases. 

The subject of standards for condensed milk was discussed on behalf of 
Pacific Coast condenseries, who urged that the minimum of milk solids should 
be made 2G per cent instead of 28. Representatives of Borden's Condensed Milk 
Company urged, on the other hand, that the present standards should remain un- 
changed. The Joint Committee voted that, in view of the studies now being made 
of the milk products of the Pacific Coast region, the suggested changes in con- 
densed milk standards be left open for future consideration, pending further 
investigation, and that the Secretary of Agriculture be requested not to enforce 
the present standards with respect to total solids in cases where the minimum of 
solids is below 28 per cent. 

The subject of so-called "refiners' molasses" was brought to the attention of 
the Committee, and upon invitation a visit was made to the molasses refinery 
of Torbit & Castleman, where the use of sodium sulfite and zinc-dust in the 
bleaching process was exemplified. Messrs. D. D. Colcock, of New Orleans, and 
W. W. Taussig, of New York City, appeared on behalf of the Louisiana Sugar 
Exchange to urge that the use of sulfites especially be recognized as proper in 
refining molasses. 

The question of standards for gelatin was discussed by Mr. W. T. Chollar, 
representing the Commonwealth Glue Co., of Boston; Dr. E. Gudeman and Dr. 
Schweitzer, both of Chicago, representing Hirsh, Stein & Company. 

The following actions w ere taken by the committee : It was voted that it is 
not advisable to change the present limit of water- content in maize-meal, that 
it is not advisable at present to change the definition of containers for _ food 
products, that it is desirable to make further studies of the ash content of gniger, 
and that the Commission advise the Secretary of Agriculture that the presence 
of added zinc in molasses constitutes an adulteration. It was also voted that, in 



view of the early date at which the Food and Drugs Act of June 30, 190(5, goes 
into effect, the Commission recommends to the Secretary of Agriculture that he 
advise food manufacturers and dealers not to use in food products any preser- 
vatives other than common salt, sugar, wood smoke, vinegar, alcohol, spices, and, 
pending further inquiry, saltpeter. 

The Chairman was authorized to assign to different members of the Commis- 
sion for study and report the physiological effects of the several important chem- 
ical preservatives. 

At the conclusion of the meeting of the Joint Committee, the Committee on 
Standards of your Association met separately to consider the subject of standards 
for cattle foods, and adopted tentative standards for buckwheat products and 
oil-seed cakes. 

The meeting then adjourned to assemble at the call of the chair. 

Congress in its session of December, 1906, and subsequent months, having 
failed to retain in the Agricultural Appropriation Act the clause authorizing the 
Secretary of Agriculture to "fix standards of purity for foods and to determine 
what are regarded as adulterations therein," the Secretary decided not to author- 
ize another meeting of the Commission during the remainder of the fiscal year 
to which the act of 1906 applied. 

In view, however, of the directions of j^our Association and those of the 
Association of State and National Food and Dairy Departments, it was decided 
to call a joint meeting of the two Committees to assemble at Jamestown in July 
last, prior to and during the sessions of the latter Association, to consider whether 
or not joint action was desirable, and if so, to continue the work originated by 
the two Associations for the purpose of securing, so far as practicable, uniform 
action by the various food controls in the formulation of food standards. 

The Joint Committee met at the place named on Monday, July 15, 1907, and 
voted that it is desirable to continue the work of formulating standards by the 
joint action of the two Associations. The Joint Committee re-elected the officers 
elected at the earlier meeting. 

The schedule of fruit juices was then taken up for consideration, using as 
a basis the schedule of tentative standards issued by the Food Standards Com- 
mittee, November 16, 1906. After a slight amendment, the schedule was adopted 
as shown in the list of standards appended to this report. 

The tentative schedule for spirituous liquors revised by the Committee in 
June, 1906, and published by the Bureau of Chemistry on November 16th of that 
year, was finally adopted after slight amendment. 

The subject of meat extracts was then taken up for consideration upon the 
basis of the tentative schedule published in November, 1906. After extensive 
amendment based upon subsequent hearings and correspondence, the schedule was 
finally adopted. 

The subject of preservatives, which had been under consideration by the 
committee at repeated sessions for more than six years, was again discussed. 
Reports upon the existing literature concerning the physiological effects of the 
several preservatives were then presented by the members of the Committee to 
whom they had been severally referred under the authorization given at the Louis- 
ville meeting; namely, sulfurous acid, and sulphites, by Mr. Barnard; bcta-naphthol, 
abrastol, and saccharin, by Mr. Fischer; boric acid and borates, by Mr. Fuhner ; 
fluorids, by Mr. Jenkins; formaldehyde, by Mr. Scovell ; benzoic and salicylic 
acids and their compounds, by Mr. Weber; saltpeter, by the Chairman. During 
the consideration of this subject, hearings were given to Messrs. Colcock and 
Blouin, representing the Louisiana sugar manufacturing interests. These gentle- 
men presented to the Committee an account of the physiological experiments made 
under the direction of the Louisiana State Board of Health upon the subject of 



sulfites in molasses. Dr. Bigelow, Chief of the Division of Foods of the 
Bureau of Chemistry, in response to interrogations by the Committee, kindly dis- 
cussed certain details of the physiological experiments upon the effects of preser- 
vatives conducted by the Bureau of Chemistry. As a result of the deliberations 
of the Committee, certain definitions for preservatives were adopted, together with 
a declaration concerning their use, all of which are hereto appended. 

As a matter of interest, I may report to you that after the conclusion of 
the joint sessions of the Committees of the two Associations, the Committee rep- 
resenting the Association of State and National Food and Dairy Departments 
recommended to that Association a formal adoption of the standards just ap- 
proved by the Joint Committee, together with those earlier proclaimed by the 
Secretary of Agriculture upon its recommendation. The Association acted affirma- 
tively upon the recommendation submitted by the Committee. That Association 
also, upon the recommendation of its Conmiittee on Resolutions, adopted a reso- 
lution urging the Secretary of Agriculture for the sake of uniformity to utilize 
the services of the Joint Committee so far as practicable for his guidance in 
matters pertaining to the subjects of definitions and standards. 

Respectfully submitted on behalf of the Committee, 

Wm. Frear, 

Chainnan. 



I. ANIMAL PRODUCTS. 

A. Meats and the Principal Meat Products. 

c. meat extracts, meat peptones, gelatin, etc. 

1. Meat extract is the product obtained by extracting fresh meat with boiling 
water and concentrating the liquid portion by evaporation ?fter the retrupval of 
fat, and contains not less than seventy-five (75) per cent of total s^ds , of 
which not over twenty-seven ("27) per cent is ash, and not over twelve (¥2) per 
cent is sodium chlorid (calculated from the total chlorin present), not over six- 
tenths (0.6) per cent is fat, and not less than eight (8) per cent is nitrogen. 
The nitrogenous compounds contain not less than forty (40) per cent of meat 
bases and not less than ten (10) per cent of kreatin and kreatinin. 

3. Bone extract is the product obtained by extracting clean, fresh, trimmed 

2. Fluid meat extract is identical with meat extract except that it is concen- 
trated to a lower degree, and contains not more than seventy-five (75) and not 
less than fifty (50) per cent of total solids. 

bones of animals in good health at the time of slaughter with boiling water and 
concentrating the liquid portion by evaporation, after removal of fat, and con- 
tains not less than seventy-five (75) per cent of total solids. 

4. Fluid bone extract is identical with bone extract except that it^is concen- 
trated to a lower degree, and contains not more than seventy-five (75) and not 
less than fifty (50) per cent of total solids. 

5. Meat juice is the fluid portion of muscle fiber, obtained by pressure or 
otherwise, and may be concentrated by evaporation at a temperature below the 
coagulating point of the soluble proteids. The solids contain not more than fif- 
teen (15) per cent of ash, not more than two and five-tenths (2.5) per cent of 
sodium chlorid (calculated from the total chlorin present), not more than four 
(4) nor less than two (2) per cent of phosphoric acid (P2O5), and not less than 
twelve (12) per cent of nitrogen. The nitrogenous bodies contain not less than 
thirty-five (35) per cent of coagulable proteids and not more than forty (40) per 
cent of meat bases. 



6. Peptones are products prepared by the digestion of proteid material Ijy 
means of enzymes or otherwise, and contain not less than ninety (90) per cent 
of proteoses and peptones. 

7. Gelatin (eaible geiatiii) is the puritied, dried, inodorous product of the 
hydrolysis, by treatment with boiling water, of certain tissues, as skin, liga- 
ments, and bones, from sound animals, and contains not more than two (2) per 
cent of ash and not less than (15) per cent of nitrogen. 

F. Beverages. 

a. FRUIT JUICES — FRESH, SWEET, AND FERMENTEP. 

1. Fresh Fruit Juices. 

1. Fresh {mil juices are the clean unfermented liquid products obtained by 
the first pressing of fresh, ripe fruits, and correspond in name to the fruits from 
which they are obtained. 

2. Apple juice, apple tiiust, siceet cider, is the fresh fruit juice obtained from 
apples, the fruit of Pyriis malus, has a specific gravity (20° C.) not less than 
1.0415 nor greater than 1.0090; and contains in one hundred (100) cubic centi- 
meters (20° C.) not less than six (6) grams, and not more than twenty ('j:") 
grams of total sugars, in terms of reducing sugars, not less than twenty-four 
(24) centigrams nor more than sixty (00) centigrams of apple ash, which con- 
tains not less than fifty (50) per cent of potassium carbonate. 

3. Grape juice, grape must, is the fresh fruit juice obtained fri.im grapes 
(■Vilis species), has a specific gravity (20° C.) not less than 1.0400 and net 
e.xceeding 1.1240; and contains in one hundred (100) cubic centimeters (20° C.) 
not less than seven (7) grams nor more than twenty-eight (28) .""■"'H-is of total 
sugars, in terms of reducing sugars, not less than twenty (20) C;^r,ti'jrams and 
not more than fifty-five (55) centigrams of grape ash, and not less than fifteen 
(15) milligrams nor more than seventy (70) milligrams of phosphoric acid 

(Roo. 

4. Lemon juice is the fresh fruit juice obtained from lemon, the fruit of Citrus 
limonum Risso, has a specific gravity (20° C.) not less than 1.030 and not 
greater than 1.040; and contains not less than ten (10) per cent of solids, and not 
less than seven (7) per cent of citric acid. 

5. Pear juice, pear must, szveet perry, is the fresh fruit juice obtained from 
pears, the fruit of Pyriis communis or P. sinensis. 

2. Sterilized Fruit Juices. 
1. Sterilized fruit juices are the products obtained by heating fresh fruit 
juices sufficiently to kill all the organisms present, and corrcs])ond in name to 
the fruits from which they are obtained. 

3. Concentrated Fruit Juices. 
1. Concentrated fruit juices are clean, sound fruit juices from which a con- 
siderable portion of the water has been evaporated, and correspond in name to 
the fruits from which they are obtained. 

4. Szveet Fruit Juices, Sweetened Fruit Juices, Fruit Sirups. 

1. Szveet fruit juices, szveetened fruit juices, fruit sirups, are the products 
obtained by adding sugar (sucrose) to fresh fruit juices, and correspond in 
name to the fruits from which they are obtained. 

2. Sterilised fruit siriips are the products obtained by the addition of sugar 
(sucrose) to fre.qh fruit juices and heating them sufiiciently to kill all the or- 
ganisms present, and correspond in name to the fruits from which they are ob- 
tained. 



5. Fermented Fruit Juices. 

9. Cider, hard cider, is the product made by the normal alcoholic fermenta- 
tion of apple juice, and the usual cellar treatment, and contains not more than 
seven (7) per cent by volume of alcohol, and, in one hundred (100) cubic cen- 
timeters of the cider, not less than two (2) grams nor more than twelve (12) 
grams of solids, not more than eight (8) grams of sugars, in terms of reducing 
sugars, and not less than twenty (20) centigrams nor more than forty (40) cen- 
tigrams of cider ash. 

10. Sparkling cider, champagne cider, is cider in which the after part of the 
fermentation is completed in closed containers, with or without the addition of 
cider or sugar liquor, and contains, in one hundred (100) cubic centimeters, not 
less than twenty (20) centigrams of cider ash. 

d. SPIRITUOUS LIQUORS. 

1. Distilled spirit is the distillate obtained from a fermented mash of cereals, 
molasses, sugars, fruits or other starch- or sugar-bearing substances and con- 
tains all the condensed products of the fermentation, volatile at the usual tempera- 
ture of distillation. 

2. Rectified spirit is distilled spirit which at the time of or subsequent to dis- 
tillation is subjected to a rectifying process by means of which a part of the 
volatile products of the distillation is separated from the ethyl alcohol therein. 

3. Alcohol, cologne spirit, neutral spirit, velvet spirit, or silent spirit 
is distilled spirit from which all, or nearly all. its constituerts are separated ex- 
cept ethyl alcohol and water, and contains not less than ninety-four and nine- 
lenths (94.9) per cent (189.8 proof) by volume of ethyl alcohol. 

4. Nezv zvhisky is the distilled spirit from the properly fermented mash of 
malted cereals or cereals the starch of which has been hydrolyzed by malt, is of 
an alcoholic strength corresponding to the excise laws of the various countries 
in which it is made, and contains not less than one hundred and twenty-five 
(125) nor more than three hundred and fifty (350) grams of the secondary prod- 
ucts of distillation congeneric with ethyl alcohol, not less than ninety (90) nor 
more than two hundred and twenty-five (225) grams of fusel oil (higher alcohols 
as amylic), not more than twenty (20) grams of aldehydes, not less than fifteen 
(15) nor more than one hundred (100) grams of ether's (as ^ncetic ether), not less 
tlian two (2) nor more than twenty-five (25) grams of volatile acids (as acetic) 
to one hundred (100) liters of proof ethyl alcohol (50 per cent ethyl alcohol by 
volume). 

5. Whisky (potable zchisky) is new whisky which has been stored in wood 
for not less than four (4) years and mixed only with pure v ater at the time of its 
preparation for consumption, and contains, unless otherwise prescribed by law, 
not less than forty-five (45) per cent of ethyl alcohol by volume, and the relative 
quantities of secondary products to ethyl alcohol corresponding to the varieties 
of whisky under six (6) to fifteen (15), inclusive. 

6. Rye whisky is whisky in the manufacture of which rye is the principal 
cereal used, and contains not less than two hundred (200) nor more than five 
hundred (500) grams of the secondary products of distillation congeneric with 
ethyl alcohol, not less than one hundred (100) nor more than two hundred and 
fifty (250) grams of fusel oil (higher alcohols as amylic), nor more than twenty- 
five (25) grams of aldehydes, not less than forty (40) nor more than one hundred 
and fifty (150) grams of ethers (as acetic ether), not less than thirty (30) nor 
more than eighty-five (85) grams of volatile acids (as acetic) to one hundred 
(100) liters of proof ethyl alcohol (50 per cent ethyl alcohol by volume).^ 

7. Bourbon zvhisky is whisky in which Indian corn (maize) is the principal 
cereal used, and contains not less than two hundred (200) nor more than five 

9 



hundred (500) grams of the secondary products of distillation congeneric with 
ethyl alcohol, not less than one hundred (100) nor more than two hundred and 
fifty (-50) grams of fusel oil (higher alcohols as amylic) not more than twenty- 
five (25) grams of aldehydes, not less than forty (40) nor more than one hun- 
dred and fifty (15U) grams of ethers (as acetic ether), not less than thirty (30) 
nor more than eighty-five (85) grams of volatile acids (as acetic) to one hun- 
dred (100) liters of proof ethyl alcohol (50 per cent ethyl alcohol by volume). 

8. Corn zvhisky is whisky made from maize (Indian com), the starch of 
which has been hydrolyzed by malting or by the action of barley malt, and con- 
tains the proportions of the various ingredients specified for bourbon whisky. 

9. Blended zvhisky is a mixture of two or more whiskies, and contains the 
relative quantities of secondary products to ethyl alcohol of the varieties of 
whisky forming the blend. 

10. Rectified nciv zvhisky is new whisky deprived of a part of its secondary 
volatile products, and contains not less than sixty (GO) grams of the secondary 
products of distillation congeneric with ethyl alcohol, not less than forty (40) 
grams of fusel oil (higher alcohols as amylic), not more than eight (8) grams 
of aldehydes, not less than five (5) grams of ethers (as acetic ether), not less 
than one (1) gram of volatile acids (as acetic) to one hundred (100) liters 
of proof ethyl alcohol (50 per cent of ethyl alcohol by volume). 

11. Rectified zvhisky is rectified new whisky, stored in wood not less than 
three (3) years, except where otherwise prescribed by law, and contains not less 
than one hundred (100) grams of the secondary products of distillation con- 
generic with ethyl alcohol, not less than fifty (50) grams of fusel oil (h'gher 
alcohols as amylic), not more than ten (10) grams of aldehydes, not less than 
twenty ('20) grams of ethers (as acetic ether), not less than fifteen (15) grams 
of volatile acids (as acetic) to rne hundred (lOO) liters of proof ethyl alcohol 
(50 per cent ethyl alcohol by volume). 

12. Scotch neu' zvhisky is v h.isky made in Scotland solely from barley malt 
in the drying of which, over burning peat, a smoky or peaty flavor is imparted to 
the product, and contains not less than one hundred and twentv-five (125) nor 
more than three hundred and fifty (350) grams of the secondary products of 
distillation congeneric with ethyl alcohol, not less than ninety (90) nor more 
than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as 
amylic), not more than twenty (20) grams of aldehydes, not less than fifteen 
(15) nor more than one hundred (100) grams of ethers (as acetic ether), not 
less than two (2) nor more than twenty-five (25) grams of volatile acids (as 
acetic) to one hundred (100) liters of proof ethyl alcohol (50 per cent ethyl 
alcohol by volume). 

13. Scotch zvhisky is Scotch new whisky which has been stored in wood for 
not less than four (4) years and mixed only with pure water ; t the time of its 
preparation for consumption, and contain? not less than one hundred and fifty 
(150) nor more than four hundred and fifty (450) grams -^f the secondary 
products of distillation congeneric with ethyl alcohol, not less iluni one hundred 
(100) nor more than two hundred and fifty (250) grams of fusel oil (higher 
alcohols as amylic). not more than twenty-five (25) grams of aldehyde, not less 
than twenty-five (25) nor more than one hundred and twenty-five (125) grams 
of ethers (as acetic ether), not less than ten (10) nor more than fortv (40) 
grams of volatile acids (as acetic) to one hundred (100) liters of proof ethyl 
alcohol (50 per cent ethyl alcohol by volume). 

14. Irish nezv zvhisky is whisky made in Ireland either from barley malt or 
malt and unmalted barley or other cereals, and contains not less than one hun- 
dred and twenty-five (125) nor more than three hundred and fiftv (350) grams 
of the secondary products of distillation congeneric with ethyl alcohol, not less 
than ninety (!)0) nor more than two hundred and twenty-five (225) grams of 

10 



fusel oil (higher alcohols as amylic), not more than twenty (20) grams of alde- 
hydes, not less than fifteen (15) nor more than one hundred (100) grams of 
ethers (as acetic ether), not less than two (2) nor more than twenty-five (25) 
grams of volatile acids (as acetic) to one hundred (100) liters of proof ethyl 
alcohol (50 per cent ethyl alcohol by volume). 

15. Irish whisky is Irish new whisky \\hich has been stored in wood for 
not less than four (4) years and mixed only with pure water at the time of its 
preparation for consumption, and contains not less than one hundred and fifty 
(150) nor more than four hundred and fifty (450) grams of the secondary prod- 
ucts of distillation congeneric with ethyl alcohol, not less than one hundred (100) 
nor more than two hundred and fifty (2h0) grams of fusel oil (higher alcohols 
as amylic), not more than twenty-five (25) grams of aldehyde, not less than 
twenty-five (25) nor more than one hundred and twenty-five (125) grams of 
ethers (as acetic ether), not less than ten (10) nor more than forty (40) grams 
of volatile acids (as acetic) to one hundred (100) liters of proof ethyl alcohol 
(50 per cent ethyl alcohol by volume). 

16. Arrack is distilled spirit made from rice. 

17. New rum is distilled spirit made from the fermented juice of the sugar 
cane, the massecuite made therefrom, molasses from the massecuite or any in- 
termediate product save sugar, and contains not less than one hundred and 
twenty-five (125) nor more than three hundred and fifty (350) grams of the sec- 
ondary products of distillation congeneric with ethyl alcohol, not less than sixty 
(00) nor more than one hundred and fifty (150) grams of fusel oil (higher alco- 
hols as amylic), not more than thirty (80) grams of aldehydes, not less than 
thirty (30) nor more than one hundred (10i») grams of ethers (as acetic ether), 
not less than twenty (20) nor more than fifty (50) grams of volatile acids (as 
acetic) to one hundred (100) liters of proof ethyl alcohol (50 per cent ethyl alco- 
hol by volume). 

18. Rum is new rum stored not less than four (4) yea.rs in wood, and con- 
tains not less than one hundred and seventy-five (175) nor more than five hundred 
(500) grams of the secondary products of distillation congeneric with ethyl alco- 
h.ol, not less than eighty (80) nor more than two hundred (200) grams of fusel 
oil (higher alcohols as amylic), not more than forty (40) grams of aldehydes, not 
less than fifty (50) nor more than one hundred and fifty (150) grams of ethers 
(as acetic ether), not less than thirty-five (35) nor more than one hundred (100) 
grams of volatile acids (as acetic) to one hundred (100) liters of proof ethyl alco- 
hol (50 per cent ethyl alcohol by volume). 

19. Nczv brandy is a distilled spirit made from sounr', potable wine and con- 
tains not less than one hundred and twenty-five (125) nor more than three 
hundred and fifty (350) grams of the secondary products of distillation con- 
generic with ethyl alcohol, not less than seventy (70) nor more than one hun- 
dred and fifty grams of fusel oil (higher alcohols as amylic), not more than 
twenty (20) grams of aldehydes, not less than thirty (30) nor more than one 
hundred (100) grams of ethers (as acetic ether), not less than five (5) nor more 
than twenty (20) grams of volatile acids (as acetic) to one hundred (100) liters 
of proof ethyl alcohol (50 per cent ethyl alcohol by volume). 

20. Brandy is new brandy stored in wood for not less than four (4) years, 
and contains not less than one hundred and fifty (150) nor more than tiye 
hundred (500) grams of the secondary products of distillation congeneric with 
ethyl alcohol, not less than eighty (80) nor more than two hundred (200) grams 
of fusel oil (higher alcohols as amylic), not more than thirty (f ') ^''^'J'^^,^* 
aldehydes, not less than thirtv-five (35) nor more than one hundred and titty 



(150) grams of ethers (as acetic ether), not less than thirty (30) nor more than 
one hundred (100) grams of volatile acids (as acetic) to one hundred (100) liters 
of proof ethyl alcohol (50 per cent ethyl alcohol by volume). 

21. Cognac is brandy prepared in the departments of the Charente, France, 
from pure, sound wine produced in those departments. 

IV. PRESERVATIVES AND COLORING MATTERS. 

a. PRESERVATIVES. 

Standard preservatives are salt, sugar, vinegar, spices and their essential 
oils, wood smoke, edible oils and fats, and alcohol. 

The use, in food products, of any other preservative or antiseptic, or of any 
substance which preserves or enhances the natural color of a food product, or 
of a coloring matter, should not be permitted : 

1. If it is poisonous or injurious to health under the conditions of its use 
in foods. 

Among such substances are fluorides, beta-naphtol, formaldehyde, salts of 
copper, salicylic acid and its salts, boric acid and its salts, sulphurous acid and 
its salts, benzoic acid and its salts. 

2. If it has not been proved beyond reasonable doubt by scientific investiga- 
tion to be harmless to health. 

Among such substances are abrastol and saccharin. 

3. If it conceals in any way inferiority of the product or counterfeits or 
enhances a natural color. 

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